Game Day Provisions: Honey-Garlic Smoked Chicken

Southern-Entertaining-Tailgating-Recipes-Game-Day-Food-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-Southern-EntertainingGame Day Provisions 

The Technique

Honey-Garlic Smoked Chicken

Hosting a tailgating social whether under the tent or in your backyard, isn’t much different than any other lovely gathering. The key fundamentals always begin with planning & curating a beautiful menu that may be executed without flaw. Barbecue specialties are always a crowd pleaser & Honey-Garlic Smoked Chicken only requires minimal preparations. The two most important pieces of equipment that will be needed are thermometers. Have one available for the grill & one to test the chicken to be certain all portions are reaching their respective target temperatures. Knowing how to build a fire coupled with the type of cooker you plan to use are crucial factors to consider the making good barbecue. Look to The Tailgaters Quick Reference BBQ Guide for additional tips & pointers. To serve the chickens, split & fill a handcrafted batch of Game Day Brioche Rolls & top with Buttermilk-Herb Barbecue Sauce. When sweet victory is in order, look no further than Vanilla-Chocolate Icebox Pie to clench the win. Learn how to make a delicious main course ideal for game day entertaining & beyond that may be prepared in advance, if desired.


rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickHoney-Garlic Smoked Chicken
makes 16 servings

Run The Option

Smoked chicken pairs beautifully with a variety of tangy sauces. Try it with Honey-Ginger Barbecue Sauce.

2 cups hickory wood chips
2 Tbsp honey
 2 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
2 tsp kosher salt
1 tsp crushed red pepper flakes
1/2 tsp freshly ground black pepper
6 small garlic cloves, pressed
2 {5-lb} whole chickens
Butchers twine
Buttermilk-Herb Barbecue Sauce

Soak the wood chips in water for about 30 minutes. Drain. Place in heavy-duty foil & make a packet. Poke a few holes in the foil. Set aside. Combine the honey, the mustard, the lemon juice, the salt, the red pepper flakes, the black pepper & the garlic in a small bowl. Tie the chicken legs together using the butchers twine. Spoon some of the honey mixture between the skin & the meat. Secure with a wooden pick to keep the mixture contained, if desired. Brush the remaining mixture over the outer skin surface of the birds. Sprinkle additional salt, black pepper & crushed red pepper flakes over the chickens, if desired.

Build a fire with the charcoal & push it over to one side of the grill. Add the packet of wood chips. Top with the grill grate. Place the chickens over the empty side to utilize an indirect heat cooking method. Top with the lid & adjust the vents in order to maintain a temperature between 225 to 275 degrees. Cook the chickens over indirect heat 2 hours & 15 minutes to 2 hours & 30 minutes or until the internal temperature reaches 165 degrees in the breast portion & 175 degrees in the legs & thighs.

Remove the chickens from the grill. Let stand 10 minutes. Pull the meat from the bones & shred with a fork. Serve with the Buttermilk-Herb Barbecue Sauce.

The Extra Point

Try the chicken & Buttermilk-Herb Barbecue Sauce combination over a baked potato for a quick & tasty supper. 

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Reheat Honey-Garlic Smoked Chicken When Prepared In Advance

Smoky pulled pork, ribs, chicken & everything in between essentially utilizes an indirect heat process that involves wood. Whether it’s used to build & maintain the fire or simply added with charcoal to enhance the flavor of the foods you’ll be preparing, the type of wood used acts to provide that iconic flavor we love. When entertaining & the main course is to be pulled or shredded & used for sandwiches, it may be prepared up to a day ahead & rewarmed before serving.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Place the chopped chicken in a 13 x 9-inch baking pan & cover with foil. Chill overnight. Preheat the oven to 300 degrees. Remove the foil. Drizzle the meat with 1 cup ginger ale, beer or apple juice & toss it in the mixture well. This will keep the texture desirable & prevent it from drying out. Cover the pan with foil & place it in the oven 10 to 15 minutes or until warm throughout. The chicken may also be placed on the grill in a heavy duty foil packet & warmed over indirect heat with the lid closed until throughly heated.

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brandetc

Game Day Entertaining
Visit these posts for more football & tailgating party inspiration

Rebecca Gordon’s Buttermilk Lipstick Presents The 2022 Playbook Of Game Day Entertaining & Tailgating Recipes

The Tailgaters Quick Reference BBQ Guide

Bourbon & Cherry Coke Ribs

Vanilla-Chocolate Icebox Pie

Classic Old Fashioned

The Tune
“Smokestack Lightning” Howlin Wolf

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Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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